Velvety Kale Soup with a Creamy Coconut Touch

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, chopped
• 1 medium potato, peeled and diced (about 200g)
• 4 cups low-sodium vegetable broth (960 ml)
• 1 bunch kale, stems removed and leaves chopped (about 250g)
• 1 can (400ml) coconut milk
• Salt and pepper to taste
• Optional: Juice of 1 lemon